Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut off any of the excess fat on the
Boneless, Skinless Chicken Thighs (3 lb)
.
Step 2
Season the chicken with
Salt (1/2 Tbsp)
,
Ground Black Pepper (1/4 tsp)
,
Plain Yogurt (3/4 cup)
,
Ground Cardamom (1 tsp)
,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Chili Powder (1 Tbsp)
,
Ground Turmeric (1 Tbsp)
,
Garam Masala (1 Tbsp)
,
Fresh Ginger (1 Tbsp)
,
Vegetable Oil (1 1/2 Tbsp)
and
Garlic (1 tsp)
.
Step 3
Mix well so that the chicken is all coated with the spices evenly. Cover with plastic wrap and place in the fridge to allow it to marinate for at least 2 hours.
Step 4
In a large pot over medium heat, add
Clarified Butter (2 Tbsp)
.
Step 5
Place all the chicken pieces in the pan and cook the chicken through, about 10 minutes. Once cooked remove onto a plate.
Step 6
Into the pan still on medium heat, add the
Onion (1)
and
Tomatoes (2)
.
Step 7
Add
Coconut Milk (1 1/4 cups)
to the bowl where the chicken marinated in spices and mix that together. Pour into the pan to deglaze the bottom. Add a few tablespoons of water and raise the heat to a boil.
Step 8
Chop up the chicken into large chunks and it back into the pot with sauce. Add
Honey (1 Tbsp)
and let it bubble for 5 minutes while stirring gently.
Step 9
Add some
Fresh Cilantro (1 Tbsp)
. Serve and enjoy!
Rate & Review
{{id}}